A delightful roasted chicken dish with a rich and flavorful white wine gravy, perfect for any occasion.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated before placing the chicken inside for even cooking.
Season the chicken breasts with poultry seasoning, salt, and pepper, rubbing the seasoning under the skin for maximum flavor.
Rubbing the seasoning under the skin helps infuse the meat with flavor.
Place the chicken breasts skin-side up in a baking dish. Brush them with melted butter.
Using a brush ensures an even coating of butter for a golden finish.
Pour the white wine and chicken broth into the baking dish around the chicken.
The liquid helps keep the chicken moist and creates a base for the gravy.
Roast the chicken in the preheated oven for about 40 minutes, or until the internal temperature reaches 165°F (74°C).
Use a meat thermometer to ensure the chicken is cooked perfectly.
Remove the chicken from the baking dish and set it aside to rest.
Resting the chicken allows the juices to redistribute, keeping it moist.
Place the baking dish with the juices on the stovetop over medium heat. Stir in the flour and cook until golden.
Cooking the flour removes the raw taste and thickens the gravy.
Gradually whisk in the remaining chicken broth and white wine, bringing the mixture to a boil until it thickens.
Whisk continuously to avoid lumps in the gravy.
Stir in the chopped parsley and season the gravy with salt and pepper to taste.
Adding fresh parsley at the end preserves its vibrant flavor and color.
Serve the roasted chicken with the white wine gravy poured over the top. Enjoy your meal!
Pair the dish with your favorite side for a complete meal.
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